No Churn Orange Ice Cream is quick and easy to make, made with heavy cream, sweetened condensed milk, orange juice, vanilla, and a pinch of salt, then frozen until you're ready for dessert!
Add heavy whipping cream to the stand mixer. Using the whisk attachment, set the mixer on medium-high and whisk until it turns to whipped cream and stiff peaks form (about 5 minutes).
In a separate bowl, whisk together condensed milk, vanilla, salt, orange juice, and orange zest until completely combined.
Use a spatula to gently fold together half of the whipped cream with the condensed milk mixture. Once combined, gently fold the other half in as well.
Pour the ice cream mixture into the bread pan, smoothing down the top with the spatula. Top with a small amount of extra orange zest for garnish. Cover the pan and freeze for 5-6 hours, or until completely frozen through.
Notes
Click on the time in the instructions to start a timer!StorageStore this orange ice cream in the freezer. Use an airtight container to prevent freezer burn. Cooking Tips
If your ice cream is too icy, make sure it's not getting freezer burn. Wrap the pan tightly before freezing. You can also reduce the liquid slightly next time to avoid ice crystals.
You don't need to add any granulated sugar because the condensed milk is already sweetened.